Easy Homemade French Bread

Easy Homemade French Bread

I do not think that there is anything better in this world than freshly baked bread, especially my Easy Homemade French Bread.

Well, my dutch oven for beginners and no-knead bread recipes are amazing, as well.

Anyhow, after many trials and fails, I finally got a winning recipe. I take pride in my bread recipes, so I tested this bread many times. This recipe is more of a “store-bought” copy-cat recipe rather than a true French artisan crunchy baguette.

Tap Here for more bread recipes

With that being said, it is still very delicious bread that I know you will love.

Anyhow, you guys seem to love my easy bread recipes and that makes me so happy. Trust me, you do not have to be a rocket scientist to bake a loaf of bread.

Yes, we all have to measure it in the beginning, but later you will just know what is what.

Easy Homemade French Bread

I must say, without bragging that I probably could make bread with my eyes closed. Well, that’s because I have been baking bread for a very long time.

Not that I am old as a bible, but I was 12 going toward 13 years old when I made my first bread.

I am almost 40 years old, so you see it has been a while since I made my first bread with the messy kitchen and flour all over the floor.

It was a rather unforgettable experience, and as you would typically expect to see on the I Love Lucy show.

baking

With that being said, I have grown a bit and you can say got some experience making bread.

You can make this bread dough with a stand mixer using hook attachment however, you may use a bowl and a wooden spoon as well as your trusty hands to knead it.

I must admit my kids and husband are just like me. We love bread so much, but ever since we went low carb I avoid making it.

Easy Homemade French Bread

The only reason I would bake bread these days is to bring to my neighbors or friends.

However, sometimes I just dearly crave it. I use it my treat. It is nostalgia so I make a couple that we usually finish eating in one day. I know! We have a problem.

If you like this recipe then you might also like these:

No-knead Homemade Bread

No-Knead Homemade Whole Wheat Bread

Dutch Oven Bread for Beginners

Irish Soda Bread

Low Carb Keto Friendly Bread

Easy Homemade French Bread

If you make my amazingly Easy Homemade French Bread, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycoooking.

Thank you so much in advance. I cannot wait to see your creations.

Just to add, as some found it quite unusual that I add oil to my dough. I like the dough much better with a drizzle of oil, however, traditional long baguette or French Bread does not contain any oil or fat whatsoever.

My mother-in-law only uses 4 ingredients to make bread; yeast, flour, salt, and water. Your bread will come out just as good.

Recipe
Yield: Makes 2 to 3 Loaves

Easy Homemade French Bread

Prep Time: 5 minutes
Cook Time: 40 minutes
Rise Time: 2 hours
Total Time: 2 hours 45 minutes

Easy Homemade French Bread

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2 cups warm water (110° to 115°), 500ml (more if needed)
  • 1 teaspoon sugar
  • 2 tablespoons oil, for greasing if you're using reg. baking pan
  • 3 teaspoons salt, approx. 15g
  • 6 cups all-purpose flour + for dusting

Egg wash is optional

  • 1 egg white
  • 1 teaspoon cold water
  • You may also dust it with extra flour

Instructions

  1. Measure, then combine flour and salt. Stir.
  2. Add yeast and sugar with a splash of warm water to your stand mixer bowl. Mix it to combine then let the yeast activate. I do this even if I am using instant yeast and before adding the flour mixture.
  3. Add flour to the stand mixer bowl, little by little, using a stand mixer with a hook attachment. Then add oil which optional. Traditional Frech Bread does not contain any oil or fat.
  4. Add more warm water as needed. Add the water slowly, 1/2-1 cup at the time until you reach the thickness; NOTE: It all depends on what type of flour you have, how old it is, the air & humidity, etc. So if I say 2 cups of warm water, it might be less, so please add water slowly until you reach soft and sticky texture, but not looking like pancake batter.
  5. Keep increasing speed on the stand mixer. Mix until the dough starts pulling away from the sides of the bowl. Drizzle a bit of oil, cover and allow it to rise. You may transfer it to a different bowl.
  6. Let it rest and rise for an hour to up to 2 hours in total. I advise you to keep your down in microwave or (turned off) oven. This will help the dough to rise better.
  7. You can make two or three loaves, depends on the size. If you make 2 then cut the dough in half. Dust your working surface with flour, then using a rolling pin stretch dough in a thinner rectangular shape. You do not need to press it too hard.
  8. As you can see on my pictures, roll the dough, then shape it. You may tuck ends if you wish.
  9. If you do not have a French Loaf baking pan, then grease your baking pan and put the dough in or line up a pan with parchment pepper or use a silicone mat.
  10. Allow dough to proof in the baking pan for the next 20 to 25 minutes. Be patient because this is an important step. You may brush proofed loaves with egg white + water, egg wash or just dust with more flour like I did. It is great either way. You may even add some herbs and seeds if you like.
  11. Slash the dough with a blade or a very sharp knife to allow it to expand during baking. The purpose is primarily to control the direction in which the bread will expand during “oven spring.”
  12. Meantime, Preheat oven to 400F (200C). If your oven is steam oven add water into a little dish that comes with the oven. I will link the below in the notes, an article that I found informative regarding steam while baking bread. Great info so please check it out before baking.
  13. Bake for about 30-35 minutes, or until the crust turns golden brown. Sometimes I like it more deep brown and crunchy and sometimes I like the light golden color of my bread. This depends on your preference.
  14. Allow it to COOL DOWN at least for at least 20 minutes before slicing the bread. This is really important as well. I love hot bread but if you open it too soon while still piping hot the bread could possibly become dense and sticky. Just wait! I like to place my bread on the cookie rack then covering with a cotton kitchen towel.

Notes

You may check out how I make bread without a stand mixer. HERE

Check out this ARTICLE about steam and bread



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